I make fresh tomato sauce slightly differently than recipes I've seen.
Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
to proceed.

1. Before straining, put tomatoes into pasta pan and roast at 350F for
1-1.5 hours, until tomatoes are soft.
2. Then put roasted tomatoes into the tomato crusher strainer and strain.
3. Make sure to save any watery tomato stock at the bottom of the
roasting pan and add that to the final sauce . That has and adds more tomato
taste,
4. Then everything goes back into the pasta pan. Simmer at very low
temp. until the consistency and thickness of sauce you want is reached.
Simmer a bit more for pizza sauce.

By roasting before crushing and straining, straining is much easier. You get
rid of the seeds and skins only. That's the big advance of the pre-strain
roasting.

Pasta sauce with fresh tomatoes change everything when making pizza and
pasta.

Kent

On Aug 18, 3:19*am, "Kent" > wrote:
> *I *make fresh tomato sauce slightly differently than recipes I've seen.
> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
> to proceed.
>
> 1. * *Before straining, put tomatoes into pasta pan and roast at 350F for
> 1-1.5 hours, until tomatoes are soft.
> 2. * *Then put roasted tomatoes into the tomato crusher strainer and strain.
> 3. * *Make sure to save any watery tomato stock at the bottom of the
> roasting pan and add that to the final sauce . That has and adds more tomato
> taste,
> 4. * *Then everything goes back into the pasta pan. *Simmer at very low
> temp. until the consistency and thickness of sauce you want is reached.
> Simmer a bit more for pizza sauce.
>
> By roasting before crushing and straining, straining is much easier. You get
> rid of the seeds and skins only. That's the big advance of the pre-strain
> roasting.
>
> Pasta sauce with fresh tomatoes change everything when making pizza and
> pasta.
>
> Kent

great idea to roast first. Thanks for the suggestion.

On Thu, 18 Aug 2011 16:04:43 -0700 (PDT), ImStillMags
> wrote:

> On Aug 18, 3:19*am, "Kent" > wrote:
> > *I *make fresh tomato sauce slightly differently than recipes I've seen.
> > Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
> > to proceed.
> >
> > 1. * *Before straining, put tomatoes into pasta pan and roast at 350F for
> > 1-1.5 hours, until tomatoes are soft.
> > 2. * *Then put roasted tomatoes into the tomato crusher strainer and strain.
> > 3. * *Make sure to save any watery tomato stock at the bottom of the
> > roasting pan and add that to the final sauce . That has and adds more tomato
> > taste,
> > 4. * *Then everything goes back into the pasta pan. *Simmer at very low
> > temp. until the consistency and thickness of sauce you want is reached.
> > Simmer a bit more for pizza sauce.
> >
> > By roasting before crushing and straining, straining is much easier. You get
> > rid of the seeds and skins only. That's the big advance of the pre-strain
> > roasting.
> >
> > Pasta sauce with fresh tomatoes change everything when making pizza and
> > pasta.
> >
> > Kent
>
> great idea to roast first. Thanks for the suggestion.

I just did that last night to some tomatoes that were in danger of
turning the corner. They smell sooo good and it's only tomato meat.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Kent wrote:
>
>*I *make fresh tomato sauce slightly differently than recipes I've seen.
> Before straining, put tomatoes into pasta pan and roast at 350F.

WTF is a pasta pan ?!?!?

And WTF is that comma for, do you stutter, K K K Kent?

On Thu, 18 Aug 2011 21:07:13 -0400, Brooklyn1 wrote:

> Kent wrote:
>>
>>*I *make fresh tomato sauce slightly differently than recipes I've seen.
>> Before straining, put tomatoes into pasta pan and roast at 350F.
>
> WTF is a pasta pan ?!?!?
>
> And WTF is that comma for, do you stutter, K K K Kent?

always a hoot when you give advice on prose style. do you figure your last
sentence is elegant?

blake

On Fri, 19 Aug 2011 09:20:49 -0400, blake murphy
> wrote:

>On Thu, 18 Aug 2011 21:07:13 -0400, Brooklyn1 wrote:
>
>> Kent wrote:
>>>
>>>*I *make fresh tomato sauce slightly differently than recipes I've seen.
>>> Before straining, put tomatoes into pasta pan and roast at 350F.
>>
>> WTF is a pasta pan ?!?!?
>>
>> And WTF is that comma for, do you stutter, K K K Kent?
>
>always a hoot when you give advice on prose style. do you figure your last
>sentence is elegant?

Elegant is the mick sauntering onto the dance floor. With a pole
shoved up his ass the mick would make a great garden scarecrow.

On 8/18/2011 4:19 AM, Kent wrote:
> I make fresh tomato sauce slightly differently than recipes I've seen.
> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
> to proceed.

method deleted
>
> By roasting before crushing and straining, straining is much easier. You get
> rid of the seeds and skins only. That's the big advance of the pre-strain
> roasting.
>
> Pasta sauce with fresh tomatoes change everything when making pizza and
> pasta.
>


Kent:

What volume of sauce do you get from the 24 lbs?

gloria p

On Thu, 18 Aug 2011 17:54:04 -0600, "gloria.p" >
wrote:

> What volume of sauce do you get from the 24 lbs?

Wow, 24 pounds? That would be at least a couple of quarts.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"gloria.p" > wrote in message
...
> On 8/18/2011 4:19 AM, Kent wrote:
>> I make fresh tomato sauce slightly differently than recipes I've seen.
>> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's
>> time
>> to proceed.
>
> method deleted
>>
>> By roasting before crushing and straining, straining is much easier. You
>> get
>> rid of the seeds and skins only. That's the big advance of the pre-strain
>> roasting.
>>
>> Pasta sauce with fresh tomatoes change everything when making pizza and
>> pasta.
>>
> Kent:
>
> What volume of sauce do you get from the 24 lbs?
>
> gloria p
>
>
That's an easy question that has multiple answers. It depends on how much
you want to reduce the tomatoes.

Tonight we are doing about 10lbs of tomatoes and about 8 quarts are now
simmering. I'd guess they'll hit the sauce concentration when it's about a
gallon. A 24lb lug doesn't give you an overwhelming amount, maybe about 8
quarts.

Kent

On 8/18/2011 8:26 PM, Kent wrote:
> > wrote in message

>>
>> What volume of sauce do you get from the 24 lbs?
>>
>> gloria p
>>
>>
> That's an easy question that has multiple answers. It depends on how much
> you want to reduce the tomatoes.
>
> Tonight we are doing about 10lbs of tomatoes and about 8 quarts are now
> simmering. I'd guess they'll hit the sauce concentration when it's about a
> gallon. A 24lb lug doesn't give you an overwhelming amount, maybe about 8
> quarts.
>


Thanks for the feedback.

gloria p

"Kent" > wrote:

>
>"gloria.p" > wrote in message
-snip-
>>
>> What volume of sauce do you get from the 24 lbs?
>>
>> gloria p
>>
>>
>That's an easy question that has multiple answers. It depends on how much
>you want to reduce the tomatoes.

And what kind of tomatoes you have-- which I guess is the same as how
much reducing is needed. A Roma style tomato can give you a
50%[?] more sauce than a bucket of slicing tomatoes.

I haven't canned sauce in years-- but I'm giving Kent's 'roast 'em
first' trick a run as soon as my Polish Linguisa'a are ready. They
aren't showing any sign of color.

Jim

"Jim Elbrecht" > ha scritto nel messaggio > And what kind
of tomatoes you have-- which I guess is the same as how
> much reducing is needed. A Roma style tomato can give you a
> 50%[?] more sauce than a bucket of slicing tomatoes.

It's a big mistake to always make the much reduced long cooked versions.
Even a juicy salad tomato makes a delicious fresh sauce and the very
juiciness lends itself to bucatini, for example, my messy best friend.

On Fri, 19 Aug 2011 13:55:59 +0200, "Giusi" >
wrote:

>
>"Jim Elbrecht" > ha scritto nel messaggio > And what kind
>of tomatoes you have-- which I guess is the same as how
>> much reducing is needed. A Roma style tomato can give you a
>> 50%[?] more sauce than a bucket of slicing tomatoes.
>
>It's a big mistake to always make the much reduced long cooked versions.
>Even a juicy salad tomato makes a delicious fresh sauce and the very
>juiciness lends itself to bucatini, for example, my messy best friend.
>

I probably use fresh or canned tomatoes more than what we would call
tomato sauce. I know there is a name for the 'sauce' that is just
tomatoes, garlic, basil & maybe some peppers and/or onions.

Like a putanesca without the anchovies and heat. . . [though that is
good, too<g>]

Jim

On Fri, 19 Aug 2011 07:31:51 -0400, Jim Elbrecht >
wrote:

>"Kent" > wrote:
>
>>
>>"gloria.p" > wrote in message
>-snip-
>>>
>>> What volume of sauce do you get from the 24 lbs?
>>>
>>> gloria p
>>>
>>>
>>That's an easy question that has multiple answers. It depends on how much
>>you want to reduce the tomatoes.
>
>And what kind of tomatoes you have-- which I guess is the same as how
>much reducing is needed. A Roma style tomato can give you a
>50%[?] more sauce than a bucket of slicing tomatoes.
>
>I haven't canned sauce in years-- but I'm giving Kent's 'roast 'em
>first' trick a run as soon as my Polish Linguisa'a are ready. They
>aren't showing any sign of color.
>
>Jim
Check out Alton Brown's recipe for reducing the tomatoes for sauce.
The Sauce recipe is pretty good too.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 18 Aug 2011 19:26:19 -0700, "Kent" >
wrote:

>
>"gloria.p" > wrote in message
...
>> On 8/18/2011 4:19 AM, Kent wrote:
>>> I make fresh tomato sauce slightly differently than recipes I've seen.
>>> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's
>>> time
>>> to proceed.
>>
>> method deleted
>>>
>>> By roasting before crushing and straining, straining is much easier. You
>>> get
>>> rid of the seeds and skins only. That's the big advance of the pre-strain
>>> roasting.
>>>
>>> Pasta sauce with fresh tomatoes change everything when making pizza and
>>> pasta.
>>
>> Kent:
>>
>> What volume of sauce do you get from the 24 lbs?
>>
>It depends on how much you want to reduce the tomatoes.

By roasting they are no longer fresh tomatoes so they can't make fresh
tomato sauce. Reducing cooks tomatoes even more, canned are far
fresher.

When I make sauce with the romas from my garden I dice and minimally
simmer (five minutes) so they'll pass through my Foley food mill more
easily leaving behind cores, seeds, and skins, and add to a pot of
sauteed veggies (garlic, onion, pepper) and again bring to a low
simmer and cook no more than twenty minutes just to add herbs and
seasoning and blend flavors. Cooking longer and with higher heat
causes the sugars to caramelize so that it's no longer fresh bright
red tomato sauce. Using caramelized tomato sauce on pizza causes the
sauce to burn. What Kent does is a total waste of fresh tomatoes...
he'd be better off buying jarred sauce... in fact Kent would do much
better staying the **** out of the kitchen. And it's not possible to
make a cooked sauce from salad tomatoes, they contain too much
water.... any cooking whatsoever just wastes salad tomatoes... with a
glut of salad tomatoes make fresh salsa.
Salad and roma:
http://i53.tinypic.com/e8mm1j.jpg
Delicious:
http://i55.tinypic.com/ed1mb.jpg
Even fresh salsa becomes too juicy after sitting in the fridge for a
day or two... I usually eat it all the day I make it.

On Aug 18, 6:19*am, "Kent" > wrote:
> *I *make fresh tomato sauce slightly differently than recipes I've seen.
> Fresh roma tomatoes just dropped to $.50/lb, $12 for a 24lb lug. It's time
> to proceed.
>
> 1. * *Before straining, put tomatoes into pasta pan and roast at 350F for
> 1-1.5 hours, until tomatoes are soft.
> 2. * *Then put roasted tomatoes into the tomato crusher strainer and strain.
> 3. * *Make sure to save any watery tomato stock at the bottom of the
> roasting pan and add that to the final sauce . That has and adds more tomato
> taste,
> 4. * *Then everything goes back into the pasta pan. *Simmer at very low
> temp. until the consistency and thickness of sauce you want is reached.
> Simmer a bit more for pizza sauce.
>
> By roasting before crushing and straining, straining is much easier. You get
> rid of the seeds and skins only. That's the big advance of the pre-strain
> roasting.
>
> Pasta sauce with fresh tomatoes change everything when making pizza and
> pasta.
>
> Kent

Sounds like a plan.